If you’re looking for a quick, healthy way to level up breakfast or dessert, this 15 minute wild blueberry compote is a must-try. Naturally sweetened with coconut sugar, it adds a rich, fruity burst of flavor—and antioxidants—to everything from gluten-free blueberry waffles and pancakes to yogurt bowls. Whether you’re using frozen blueberries or fresh, this easy blueberry compote comes together in just minutes and, best of all, keeps well in the fridge for up to a week.
As a health-conscious mom, I’m always creating better-for-you versions of classic favorites—and this one quickly became a staple in our kitchen. So if you’ve been missing a fresh blueberry compote recipe that’s simple, wholesome, and versatile, keep reading for all the details, plus my favorite blueberry compote uses.
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WILD BLUEBERRY COMPOTE INGREDIENTS:
- Frozen wild blueberries – Naturally extra sweet, deeply flavorful, and packed with antioxidants. Since they’re already so ripe, you won’t need much added sweetener.
- Cornstarch + water slurry – A simple mix that helps thicken the compote to that perfect, spoonable consistency.
- Coconut sugar – A low-glycemic sweetener that adds just the right amount of sweetness with a subtle, rich caramel undertone.
- Vanilla extract – Just a splash enhances the berries and brings a warm, rounded flavor to the compote.
- Fresh lemon juice – Adds a bright, citrusy lift and naturally helps preserve the compote for longer-lasting freshness.
SUBSTITUTIONS AND VARIATIONS
In case you don’t have wild blueberries on hand, don’t worry—regular blueberries, whether fresh or frozen, will work just as well. Additionally, feel free to swap in your preferred sweetener. Sucanat, maple syrup, agave, honey, or Lakanto are all great options. However, if you’re using a liquid sweetener, you may need to adjust the thickener slightly. Start by adding the cornstarch slurry 1 tablespoon at a time until you reach your desired consistency.
HOW TO MAKE BLUEBERRY COMPOTE
STEP 1: In a small bowl, whisk together the cornstarch (or arrowroot) and water to create a smooth slurry. Then, in a medium saucepan, combine the slurry with the frozen wild blueberries, vanilla extract, and coconut sugar. Cook over medium heat, bringing the mixture to a low simmer. Let it simmer gently for about 10 minutes, stirring occasionally to prevent sticking and ensure even thickening.
STEP 2: Once the compote has thickened, remove it from the heat and stir in the fresh lemon juice. Allow it to cool slightly before serving. As it cools, it will continue to thicken and develop a more jam-like texture. Enjoy warm or chilled—either way, it’s delicious!
RECIPES TO SERVE WITH HOMEMADE COMPOTE
The recipes below pair perfectly with wild blueberry compote—and trust me, once you try it, you’ll want to keep a jar in your fridge at all times like I do! Not only is it packed with flavor, but it’s also a total lifesaver for busy mornings or when hunger hits. For example, I love throwing together a high-protein yogurt bowl topped with this jammy compote and crunchy granola in just five minutes flat. It’s quick, wholesome, and seriously delicious. Honestly, I can’t get enough of it… and neither can my kids!
Gluten Free Chocolate Chip Pancakes
Classic Gluten Free Pound Cake
Easy Breakfast Buckwheat Porridge
BEST WAY TO STORE BLUEBERRY COMPOTE
Leftover compote stores beautifully—just transfer it to an airtight container and keep it in the fridge for up to 5 days.
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15 Minute Wild Blueberry Compote
- Total Time: 15 mins
- Yield: 2 cups 1x
- Diet: Gluten Free
Description
If you’re looking for a quick, healthy way to level up breakfast or dessert, this 15 minute wild blueberry compote is a must-try. Naturally sweetened with coconut sugar, it adds a rich, fruity burst of flavor—and antioxidants—to everything from gluten-free blueberry waffles and pancakes to yogurt bowls. Whether you’re using frozen blueberries or fresh, this easy blueberry compote comes together in just minutes and, best of all, keeps well in the fridge for up to a week.
Ingredients
- 3 cups frozen wild blueberries (1 lb bag)
- 1/4 cup coconut sugar
- 1/4 cup water
- 2 Tablespoons cornstarch or arrowroot
- 1/2 teaspoon vanilla extract
- 1 Tablespoon lemon extract
Instructions
- In a small bowl, whisk together cornstarch (or arrowroot) and water to create a smooth slurry. Then, in a medium saucepan, combine the slurry with the frozen wild blueberries, vanilla extract, and coconut sugar. Cook over medium heat, bringing the mixture to a low simmer. Let it simmer gently for about 10 minutes, stirring occasionally to prevent sticking and ensure even thickening.
- Once the compote has thickened, remove it from the heat and stir in the fresh lemon juice. Allow it to cool slightly before serving. As it cools, it will continue to thicken and develop a more jam-like texture. Enjoy warm or chilled.
Notes
- store in an airtight container and keep in the fridge for up to 5 days.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 Tablespoons
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